Cream puffs with cherries
Cream puffs with cherries are a treat for the whole family. In our recipe we show you step by step how you can make the choux pastry with a filling of cherries and cream yourself.
INGREDIENTS (For 16 pieces)
FOR THE CHOUX PASTRY
160 g wheat flour (type 405)
250 ml milk
100 g butter
1 tsp sugar
1 tsp salt
4 eggs (size M)
FOR THE CHERRY FILLING
1 jar of cherries e.g. B. Morello cherries (drained weight: 370 g)
3 tbsp sugar
2½ tsp starch
FOR THE CREAM
400 g cream
2 packs cream stiffener
2 packs vanilla sugar
a little vanilla extract
FOR DUSTING
2 tsp icing sugar
PREPARATION
Step 1
For the choux pastry, sift the flour. Put the milk together with the butter, sugar and salt in a small saucepan and bring to the boil briefly. As soon as the milk has boiled, add the flour and stir well. Set the stove to medium and “burn” the dough ball: To do this, repeatedly press the dough ball against the bottom of the pan until a white layer forms.
Step 2
Put the dough ball in a mixer (alternatively use a hand mixer) and let it cool down a little. Whisk the eggs in a bowl. As soon as the dough ball is no longer steaming, stir in the eggs a little at a time. Line a baking tray with baking paper and prepare a piping bag with a star nozzle. Fill in the dough completely. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).
Step 3
Pipe on 16 rosettes of the same size, leaving a little space between each one. Depending on the size of the baking tray, use two trays and bake them one after the other. Bake the profiteroles in the preheated oven for around 30-35 minutes, depending on their size. After baking, allow them to cool completely on a rack, then cut them horizontally once with a serrated knife.
